reading time: ca. 3 min
It was my Mum's birthday last Monday, and since i was still working on my bachelor thesis at that point, i drove up to my parents' house over the weekend for a belated birthday get-together with my little family. And even though my Dad had made her a dairy-free strawberry cake on her actual birthday, according to our most recent family tradition we can't have a feast without a Maisy-made raw vegan cake.
So i whipped up my very first layered red velvet cake! Let's pop some champagne - hooray!
The recipe is based on Amy's gorgeous Raw Berry Red Velvet Short Cake, but as always i altered the ingredients to my own liking and what-i-could-find-in-my-kitchen. Oh, and i also made a "Happy Birdday" Card, using Amy's (a different Amy) Hello Love Birthday Card as a model for my DIY version. Mine wasn't stamped and printed though, but completely crafted and handmade, and i'm actually a little proud of the outcome :)
What do you think?
"Happy Birdday" Card
You will need:
- Card stock
- blue paper (for the frames)
- white paper (for the background)
- orange or yellow paper (for the sun)
- black, blue and orange or yellow fineliner pens (for the birds, cloud and lettering)
- optional: a paperclip (just for funsies)
Ain't i the bestest daughter on earth and the entire solar system? Yeah, i thought so ;)
...But now on to the cake...
Red Velvet Short Cake
adapted from Amy @Fragrant Vanilla Cake
Preparation time: 40 mins + 1 hour cooling time
Main ingredients: berries, oats, beetroot, cashew/coconut
difficulty level: easy - moderate
makes: 1 cake
suitable for: vegan, lactose-free, gluten-free, raw food, and delicious "even so" : )
The great thing about raw cakes is that you can pretty much do whatever you feel like, and it's going to turn out delicious (95% of the time). I did use Amy's recipe as a basic guideline, but as always i didn't stick to her ingredients and had a little fun experimenting, so feel free to do the same. Anyways, my version is a little fluffier because i used cashews instead of coconut meat/butter/oil for the cream, and i also used half the amount of shredded coconut, half the amount of flaxseed and half the amount of cashews. Meaning my version is also lower in fat and higher in carbs and fiber because i used a heap of oats to balance it out - like i did for my Vegan July 4th Cake.
2 cups raw beetroot, processed and dehydrated *
½ cup dried shredded coconut
1/2 cup shredded flaxseed
1 1/2 cup oats (alternatively: buckwheat, more coconut or other grain)
1 cup dried de-seeded unsweetened dates, soaked in warm water (best would be the soft and moist Medjool dates but i didn't have any)
1 tbsp coconut blossom sugar OR agave syrup OR ½ tsp stevia powder OR 1 tsp vanilla extract - i use coconut sugar
pinch of salt (to enhance flavour)
1 1/4 cups cashew kernels, soaked and drained (let sit in a bowl with warm water for 30 min)
1 cup shredded coconut
1 tbsp coconut blossom sugar OR agave syrup OR ½ tsp stevia powder OR 1 tsp vanilla extract - i used 1 tbsp Xylitol, actually
juice of 1/2 lemon
handful of mixed berries
1 cup organic blueberries
2 dates, soaked
squeeze of lemon juice
about 2 cups of organic blueberries and halved strawberries (or enough to cover the middle and top of the cake)
- a food processor or blending machine
- a spring-form or pie pan (i used a 7 inch)
|oats ground in the blender to form flour|
|shredded beets, drying on a tray (i used all of this to make the dough!)|
|bottom cake layer|
|first cream layer with diced berries|
|top layer with cream, berries and sauce|
For the cake: First process the oats in your blender until it turns to flour. Add shredded coconut, blend, then add remaining cake ingredients, saving the beet until last. This might be a little hard on your blender since the dough gets really sticky, so make sure to use a high-speed one! See how it turns beautifully red? Transfer half the dough into your parchment lined spring form, press down and spread evenly, then remove spring form and place the parchment with the "dough circle" in the fridge. Repeat the same with your second half. Leave in the fridge and go on to make the cream filling.
For the cream: Combine all listed ingredients in your blender and blend until it forms a thick, smooth cream. I recommend squeezing half a lemon into this for a nice fresh, fruity kick. Place in the fridge whilst preparing the sauce.
For the sauce: Using a blending machine or hand-held blender, purée your blueberries (or other berries of your choice), 2 dates and a squeeze of lemon juice. You should also cut up your berries for the topping and filling at this point.
Now bring everything together: First, take out the prepared dough layers. Placing the first layer back into your spring form pan, scoop half of your cream filling onto this bottom layer. Sprinkle with diced berries and blueberry sauce. Top with the second cake layer, then spoon the rest of the cream over, drizzle the rest of the sauce on top and arrange the remaining berries. Let the cake set in the fridge for about an hour before serving. Enjoy!
*Don't worry. You don't need a dehydrator for this! I don't have one either. Simply spread your roughly blended/processed beets on a large plate or baking tray and let sit in direct sun until semi-dry!
BTW: don't you worry about the taste either. It won't taste like beets because it is overpowered by the flavour of oats, sweetener and berries. I think it tastes perfect, though i might be a tiny bit biased : )
What you need:
What you get:
//EDIT: Oh my, a massive thank you to Jamie over on Love Bakes Good Cakes who posted this recipe on her facebook - and it got over 5k likes at this point already!! I'm blown away by this amazing surprise :) thank you!
What i made my Mum last year:
|No-Bake Mango Cheesecake|
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